Soft and tender fillet of catfish is perfect for preparing a variety of original and uncomplicated dishes. The usual dishes from this fish can be diversified by making rolls with mushroom filling.
It is necessary
- - catfish fillet - 800 g;
- - champignons - 150-200 g;
- - onions - 2 pcs;
- - carrots - 1 pc;
- - egg 1-2 pcs;
- - hot ketchup - 1 tbsp. l;
- - salt, spices - to taste;
- - bread crumbs;
- - sunflower oil;
- - knife;
- - cutting board;
- - hammer for beating meat;
- - toothpicks;
- - a frying pan with a lid;
- - cling film.
Instructions
Step 1
We wash the catfish fillet, dry it with a paper napkin and cut into 8 * 8 cm squares. Put the pieces in turn on the board and lightly beat them with a meat hammer, sprinkle them with salt and spices. To prevent the pieces of fish from scattering when beating, cover them with cling film or a bag.
Step 2
We wash the champignons, peel and cut into small pieces if necessary. Peel and finely chop the onion, rub the peeled carrots on a coarse grater.
Step 3
Saute the onion in sunflower oil for 1 minute, add the grated carrots, mix and fry together for 3-5 minutes, add the mushrooms, fry until tender. Add ketchup at the end of frying. Salt and pepper if necessary.
Step 4
Spread the filling evenly on the fish chops, roll them up into a tight roll and pin them with a toothpick. Dip each roll in an egg beaten with water and roll in breadcrumbs or flour, fry in sunflower oil for 5-7 minutes on each side over moderate heat.
Step 5
Put the finished rolls on a napkin so that the glass has excess oil, let it cool slightly and cut into slices of 1, 5-2 cm. Optionally, you can decorate with herbs and lemon slices. Serve rolls with rice, boiled potatoes or vegetable salad.
